Seared Tuna Salad

• 8 baby potatoes- halved
• Bunch green asparagus - halved
• 10 green beans - trimmed
  
  Dill yoghurt:
• 1/2 cup Greek yoghurt
• 3 tbsp lemon juice
• 1/4 cup dill - Finely chopped
• 1 tbsp extra virgin olive oil
• 1 small garlic clove - minced

• 2 baby red peppers - thinly sliced
• Half a punnet cherry tomatoes - halved
• 1/4 red onion - thinly sliced
• 1 avocado - sliced
• Red chilli - thinly sliced (optional)
• Handful of fresh dill
• 2x 180g fresh tuna steaks

Method

Ready a pot with boiling salted water on high heat. Add the baby potatoes. Once they are just about cooked add the asparagus and beans to the pot and boil for a further minute.

Take off the heat, drain and run under cold water.

Meanwhile, mix the yoghurt ingredients.

Slice the capsicum, onion, avocado, tomatoes, chilli and dill.

Preheat a pan on high heat. Add some olive oil. Season the tuna steaks with salt and pepper. Sear for 45 seconds on each side and then leave on a plate to rest.

Slice the tuna into 1.5cm thick pieces (slicing against the grain)

Layer everything onto a large serving platter, starting with the potatoes, asparagus and beans. Then scatter half the tuna and other salad ingredients and finish with layering the remaining tuna and salad ingredients.
Spoon over the yoghurt and garnish with the chilli & dill.

Enjoy immediately.

Serves 2-3 depending on your appetite. 

Polly Markus is a recipe developer and home cook from New Zealand. Instagram: @miss_pollys_kitchen